1 loaf sliced white bread (I use Pepperidge Farm Classic White; you may want to buy an extra loaf just in case)

¾ cup granulated sugar

1 lemon, rinsed

Peel, core, and dice the apples into 1/4-inch pieces (you’ll have about 6-1/2 cups). Using a vegetable peeler, peel the zest off half the lemon in long strips, taking care to avoid the bitter white pith (if necessary, remove any pith from the zest strips by scraping it off with a knife). Slice th...